Grilled (or Roasted) Romaine Salad with Crispy Chickpeas and Tahini Ranch

Recipes for the Fourth of July to get your BBQ started #thecuttingveg #eatrealfood #fourthofjuly

How is it almost the end of summer already? Like how?

I guess because my life has been a series of ups and downs over the past two months, it is almost as if I missed the changing of the seasons. I’ve been to the beach a solid ONE time and have only eaten ice cream once this summer. This is a seriously emergency, people, and it needs to be remedied immediately!

I have to admit, though, that Labor Day is one bizarre holiday. It is one of those days where it feels as if it is kind of a let down. But, in all honesty, September is my favorite month! Summer produce is still in full swing plus, not to mention, the freaking humidity is gone! It is the absolute best.

Anyways, even though September still means we will have an additional month of summer, I will be trying to make as MANY of my favorite summer recipes as I can this week, like this coconut bacon BLT salad and this heirloom tomato chickpea stew. However, this recipe might take the cake as the winner of what I am making for the Labor Day potluck! So quick, so easy to make, and so delicious. Even if you do not have a grill, it can come together in only around 30 minutes. It’s summery, healthy, and so good! Talk about a winner!

The saying around the Schutz household is that simple is the best, and the more recipes I create, the more I really realize this. Sure, I also love a recipe that takes more time to make, and you know I love spending time making up complex stews and curries, but when it comes to everyday cooking, I’m all about simple. So a simple salad seemed like the best idea to send off summer, you know? Oh I bet you do!

So, where to begin? First is the dressing, which is an excellent spin on my tahini caesar dressing. It is so light and pairs so well with the crispy chickpeas and juicy tomatoes. I love this brand of tahini (a philly classic)!

Next is the lettuce. I have always had grilling romaine on my bucket list, but I never thought about doing it until this summer. I do not know what it is about rubbing romaine and charring it over the grill, but it is SO good, y’all. If you do not have a grill (like I do not in my little apartment), you can always ROAST (yes I said it) the romaine in the oven until slightly charred. I promise it will still taste the same!

With all things back to school/real life coming to the forefront, this salad, I have found, actually packs really well for a quick lunch. If you feel like it needs more heft, add your protein of choice and take it to go! These are my fav meal prep containers. They just hold up so well and DON’T STAIN.

Grilled (or Roasted) Romaine Salad with Crispy Chickpeas and Tahini Ranch

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 4 heads of romaine, sliced in half lengthwise
  • 2 tablespoons olive oil
  • Salt + pepper
  • tahini ranch:
  • 1 small garlic clove, finely grated
  • ½ cup thick, full fat yogurt (dairy or non-dairy)
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice (from one lemon)
  • 1-2 tablespoons water
  • chickpeas
  • 1 15 ounce can chickpeas, drained, rinsed, and patted dried
  • 1 tablespoon avocado oil
  • 1 tsp garlic powder
  • Salt + pepper
  • Handful cherry tomatoes, halved


Preheat the oven to 425 degrees fahrenheit. On a baking sheet, toss rinsed and dried chickpeas with avocado oil, garlic powder, salt, and pepper. Spread in an even layer and bake for 10-15 minutes, tossing once, until golden. Set aside and let cool. This can be done 1-2 days in advance.

If grilling, preheat grill. If roasting and your oven is not on, preheat to 425 degrees fahrenheit. Rub romaine halves with olive oil, salt, and pepper. If grilling, place romaine halves on the grill and cook for 2-3 minutes on each side until browned and the edges are crispy. If roasting, place romaine halves on a baking sheet. Cook for 5-7 minutes, turning halfway, until the romaine is slightly browned in spots and the edges are crispy. Let cool to room temperature.

While the romaine is cooking and the chickpeas are roasting, whisk together tahini ranch ingredients, adding water until desired thinness is reached.

To serve, place romaine halves on a platter (or do what I do and just leave them on the baking sheet). Toss with roasted chickpeas and halved tomatoes. Drizzle with tahini ranch. EAT.



751 cal


67 g


31 g


14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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